Slow Cooker Maple Mustard Corned Beef is a comforting dish that transforms a classic into something truly memorable. The rich, tender corned beef nestles in a beautifully balanced glaze of maple syrup and mustard, contributing a delightful sweet and tangy flavor that infuses every bite. Cooking this meal in a slow cooker allows the meat to become tender, almost melting in your mouth, while the aromatic garlic fills your kitchen with a mouthwatering fragrance.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Slow Cooker Maple Mustard Corned Beef
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Slow Cooker Maple Mustard Corned Beef

I first discovered this recipe on a busy weeknight when I craved something warm, hearty, and utterly satisfying, with minimal effort required. Since then, it has quickly become a staple in my household. You can easily prepare it ahead of time, letting the slow cooker do all the work while you go about your day. Trust me, once you taste this blend of flavors, your taste buds will thank you, and your loved ones will be asking for seconds!

Why You’ll Love This Recipe

Simple & Quick: With just a 20-minute prep time, you can set this dish and forget it for the day.
Irresistible Flavor: The combination of maple syrup and mustard creates a sweet yet tangy glaze that’ll get everyone asking for your secret.
Eye-Catching Appeal: Perfectly caramelized and tender, this dish is both impressive and comforting, making it great for gatherings.
Flexible Serving: Enjoy it for dinner, or use the leftovers for sandwiches that make a satisfying lunch.
Diet-Friendly Options: The recipe is naturally gluten-free, so everyone can enjoy it!

Ingredients You’ll Need

3 lb. flat cut corned beef roast: Opt for a flat cut for even cooking, which yields tender slices. Avoid the spice packet that typically comes with it, as we’ll be making our flavorful glaze.
2 tsp. cooking oil: A neutral oil like canola or vegetable oil helps to create a nice sear on the meat before it goes into the slow cooker.
½ cup maple syrup: Use pure maple syrup for a rich, authentic flavor that elevates the dish. Avoid pancake syrup, as it won’t provide the same depth.
¼ cup yellow mustard: This gives a zesty kick and balances the sweetness of the syrup beautifully. You can substitute with Dijon mustard for a slightly different taste.
¼ tsp. black pepper: A touch of black pepper enhances the dish’s overall flavor profile without overpowering the sweetness.
2 garlic cloves, minced: Fresh garlic adds aroma and warmth, perfectly complementing the other flavors.

How to Make Slow Cooker Maple Mustard Corned Beef

Rinse and Dry: Rinse the corned beef under cold water and pat it dry thoroughly with a paper towel. This step helps to remove excess salt and ensures the meat captures the glaze’s flavor beautifully.

Brown the Meat: Heat a large skillet over medium-high heat and add 2 tsp. of cooking oil to coat the bottom of the pan. Once the oil is hot, place the corned beef in the skillet and brown on all sides for about 5 minutes. This step creates a gorgeous crust and locks in the juices, adding depth of flavor.

Transfer to Slow Cooker: Carefully place the browned corned beef into your slow cooker. The enticing aroma from browning will have your mouth watering already!

Prepare the Glaze: In a small bowl, mix together ½ cup of pure maple syrup, ¼ cup of yellow mustard, ¼ tsp. of black pepper, and the 2 minced garlic cloves. This glaze is the star of the show—sweet, tangy, and oh-so-delicious.

Add the Sauce: Pour the maple mustard sauce over the corned beef in the slow cooker, ensuring it coats the meat evenly. The brown sugary glaze will caramelize beautifully during cooking, making every bite divine.

Cook Low and Slow: Cover the slow cooker and set it to LOW, allowing it to cook for 7 hours. Avoid lifting the lid during this time, as this lets out precious heat that’s needed for tender meat.

Serve It Up: Once done, slice the corned beef against the grain to ensure it’s tender. Pair it with your favorite sides—I love serving mine with mashed red potatoes, steamed carrots, and buttery cabbage sautéed until soft.

Storing & Reheating

To store leftovers, let the corned beef cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. If you want to save it for longer, you can freeze it in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight in the fridge, then reheat gently in the microwave or on the stovetop over low heat, adding a splash of water or broth to maintain moisture. The flavor will still shine, although the texture may change slightly; reheating in small increments can help refresh it.

Chef’s Helpful Tips

Don’t skip the browning step; it helps build flavor through the Maillard reaction, enriching the overall taste.
For an extra touch, try adding fresh herbs, such as thyme or rosemary, to the glaze for added depth.
Use a meat thermometer to ensure the internal temperature reaches at least 145°F for safe and delicious results.
If you have extra glaze, use it as a dipping sauce or drizzle over the finished dish for an extra layer of flavor.
Slow-cooked corned beef can turn a bit soft; avoid overcooking beyond the suggested time to keep it just right.

Slow Cooker Maple Mustard Corned Beef is a wonder of convenience and flavor. With minimal prep and maximum taste, you’re on your way to winning over hearts (and appetites) in your home. Don’t hesitate to experiment with sides and garnishes to make this dish truly your own. Whether it’s a family gathering or just a casual dinner, everyone is bound to enjoy every savory, tender bite!

Recipe FAQs

Can I use a different cut of corned beef?

Yes, you can use a brisket or round cut, but make sure to adjust cooking times. Flat cut is preferred for its tenderness when cooked low and slow.

How do I know when the corned beef is done?

When the corned beef has cooked for approximately 7 hours on LOW, it should be tender and easy to slice. You can also use a meat thermometer to check for an internal temperature of at least 145°F.

Is there a substitute for maple syrup?

You can use honey or agave nectar as alternatives, but keep in mind they will change the flavor profile slightly.

Can I make this recipe in advance?

Absolutely! You can prepare the corned beef in advance and store it in the fridge for up to 3 days before cooking. Alternatively, cook it ahead of time, and store leftovers for future meals.

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Slow Cooker Maple Mustard Corned Beef

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Author: Anna
Prep Time: 20 minutes
Cook Time: 440 minutes
Total Time: 7 hours 40 minutes
Yield: 8 servings 1x
Category: Slow Cooker
Method: Slow Cook
Cuisine: American

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Description

This Slow Cooker Maple Mustard Corned Beef is a delightful dish with its savory and sweet flavors. Easy to prepare, it features tender corned beef with a zesty maple mustard sauce, making it an ideal choice for a comforting dinner that will impress and satisfy everyone.

Ingredients

Scale

3 lb. flat cut corned beef roast, ditch the spice packet
2 tsp. cooking oil
½ cup maple syrup
¼ cup yellow mustard
¼ tsp. black pepper
2 garlic cloves, minced

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Instructions

Rinse and dry the corned beef with a paper towel.
Heat a large skillet over medium-high heat and add cooking oil to coat the pan. Brown the meat on all sides.
Transfer the browned corned beef into the slow cooker.
In a small bowl, mix maple syrup, mustard, black pepper, and minced garlic. Pour this mixture over the corned beef in the slow cooker.
Cover and cook on LOW for 7 hours without lifting the lid during cooking.
Serve with your favorite sides, such as mashed red potatoes, steamed carrots, and cabbage.

Notes

For best results, choose a nice cut of corned beef without the spice packet to allow the sauce flavors to shine.
Adjust the sweetness of the sauce by varying the amount of maple syrup to your taste.
Leftovers can be stored in the refrigerator for up to 3 days.